Pepe & Sale
Last inspected: Mar 3, 2026
74
Score
Pepe & Sale has been inspected 12 times since 2022. The newest entry in the record is dated Mar 3, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
The most common issue across all inspections has been “required employee training expired for some employees”, showing up two times.
Pepe & Sale's latest score of 74 falls below the Stuart average of 81. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 3, 2026
Complaint Full
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment Interior rescheduling in coolers soiled - From follow-up inspection 2026-03-03: **Time Extended**
22-31-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel tags not marked with last date served. - From follow-up inspection 2026-03-03: **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of food debris underneath reach in coolers at cook line and back kitchen - From follow-up inspection 2026-03-03: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler at back kitchen - From follow-up inspection 2026-03-03: Observed standing water at bottom of reach in cooler **Time Extended**
29-49-6
74
Mar 2, 2026
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Oct 21, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2025-10-21: **Time Extended**
53B-13-5
90
Oct 17, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
52
Apr 23, 2025
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed cooked potatoes on prep counter with no time mark, per operator, items are on time as a public health control, items placed on prep table approximately 1 hour ago. Operator placed time stamp for remaining time. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw calamari stored over containers of ready to heavy cream inside reach in cooler. Operator removed. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed clam tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink full of dirty dishes at cook line in kitchen. Operator removed and sanitized hand wash sink properly. **Corrected On-Site**
31A-11-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired training for Maria C 12/9/2024 Luca B 11/22/2024 Mariano Garcia B 11/10/2024
53B-14-5
55
Mar 20, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Veal 48F, raw chicken 48F, portioned yesterday and placed in refrigerator 2 hours ago. Observed a circulation problem, big boxes obstruct cold air flow to the bottom of refrigerator. Cook iced items for quick cooling. **Corrective Action Taken**
03A-02-5
Intermediate - Clam tags not marked with last date served. Reviewed proper date marking of clam tags with cook. **Repeat Violation**
01C-03-4
Intermediate - Clams tag removed from original container prior to container being emptied in prep area. Cook placed tag on container. **Corrected On-Site**
01C-10-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Bowl with no handle used to dispense flour. Cook removed . **Corrected On-Site**
14-01-5
Basic - Ice scoop handle in contact with ice at bar. Waiter removed. **Corrected On-Site**
10-08-5
Basic - Sanitizer bucket stored on the floor at cook line. Operator used double bucket. **Corrected On-Site**
21-44-1
Basic - Working containers of flour removed from original container not identified by common name in prep area. Cook labeled. **Corrected On-Site**
02D-01-5
52
Apr 1, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
61
Nov 13, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-10-31: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
01C-05-4
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams. - From follow-up inspection 2023-10-31: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-10-31: **Time Extended** - From follow-up inspection 2023-11-13: **Time Extended**
14-09-4
82
Oct 31, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00pm **Warning** - From follow-up inspection 2023-10-31: **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed p Raw salmon over unwashed produce - From follow-up inspection 2023-10-31: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. - From follow-up inspection 2023-10-31: **Time Extended**
01C-05-4
Intermediate - - From initial inspection : Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms **Corrected On-Site** - From follow-up inspection 2023-10-31: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. - From follow-up inspection 2023-10-31: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage shelves - From follow-up inspection 2023-10-31: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2023-10-31: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams. - From follow-up inspection 2023-10-31: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces and beef - From follow-up inspection 2023-10-31: **Time Extended**
08B-17-4
47
Oct 30, 2023
Routine - Food
5 critical violations. 2 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beans, soup, broth 75F-89F less than 2 hours per operator. Advised operator to reheat **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours.
03E-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach in cooler by dish machine 60F less than 4hours. Advised operator to immediately put on ice for temperature recovery. Cut tomatoes 57F in reach in cooler less than 4hours double panned. Advised operator not to double pan **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over unwashed p Raw salmon over unwashed produce
08A-04-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 00pm **Warning**
22-49-4
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with forms **Corrected On-Site**
11-27-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat sauces and beef
08B-17-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on storage shelves
24-05-4
Basic - Cloth used as a food-contact surface. Wet cloths used to cover mussels and clams.
21-05-5
30
Feb 13, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Corrective action taken/operator updated DBPR license. **Corrective Action Taken**
50-17-3
Intermediate - Clam/mussel/oyster tags not marked with last date served. Clams
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep area/corrective action taken/operator installed paper towels. **Corrective Action Taken**
31B-02-4
Basic - Food stored in a location that is exposed to splash/dust. Osso Bucco /by dishmachine area/corrective action taken/operator stored foods properly. **Corrective Action Taken**
08B-36-4
67
Sep 19, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
64
Frequently Asked Questions
When was Pepe & Sale last inspected?
The most recent health inspection at Pepe & Sale on file is from Mar 3, 2026. The public record contains 12 inspections in total.
What is the most common violation at Pepe & Sale?
Across the inspection record, “required employee training expired for some employees” has been cited two times, more than any other issue at Pepe & Sale.
How does Pepe & Sale compare to other restaurants in Stuart?
Pepe & Sale most recently scored 74 out of 100, which is lower than the Stuart average of 81.
Has Pepe & Sale's inspection record improved over time?
Yes. Recent inspections at Pepe & Sale have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Pepe & Sale means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Pepe & Sale inspected?
Based on the inspection history on file, Pepe & Sale is inspected around three times per year on average.
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